Sand Valley Golf

2019

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FOOD "From the day we opened, we were hearing a lot of positive feedback on our food," says Sand Valley managing partner Michael Keiser, who developed the resort with his brother, Chris, and their father, Mike, of Bandon Dunes fame. "pretty soon we started thinking, 'What if we could keep improving and make the food as good as the golf?' And since it starts with fresh in- gredients, growing our own made perfect sense." Cared for full-time by a professional green thumb, the garden yields a varied and abundant harvest— some 80 pounds of produce, every other day, all of it destined for Sand Valley's kitchens. It shows up at Craig's porch, the dune-top comfort station with com- manding golf course views and $1.50 tacos and slid- ers. It enlivens entrées at Aldo's Farm Table, a smart new spot with a seasonally driven menu. It brightens cocktails at the Mammoth Bar. What doesn't grow on property, Simons and his staff like to acquire nearby. Along with its garden, Sand Valley has cultivated ties with more than 60 local producers and purveyors who supply the resort with everything from fresh meat and seafood to artisan cheeses and charcuterie. The idea is both straightforward and forward-think- ing: that the cuisine at Sand Valley should be like the golf courses—a celebration of Wisconsin's best. "When people think Wisconsin, they often think of cheese," Simons says. "And it's true there are a lot of really great cheesemakers here. But there are also in- credible meats and poultry. There are terrific local lake fish. There's fresh produce. Almost anything we could want is right within our reach." 40 | 41 sand valley

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